Chilaquiles are a Mexican comfort food staple that’s traditionally made with pan-fried tortilla strips that are tossed in a flavorful chile sauce or salsa. I’ve swapped crispy Plantain Strips in this recipe, adding an exotic crunch that is complimented by spicy salsa, a fried egg, fresh herbs and cool greek yogurt.
This Plantain Chilaquiles recipe is sponsored by Artisan Tropic. All opinions and content are 100% my own and and I would never promote a product that I don’t enjoy myself. Thank you for supporting the brands that support SliceofJess.com!
My first memories of Chilaquiles date back to my early teenage years, practically living at my best friend Vanessa’s house and noshing on creative Mexican dishes her dad would cook for us.
Sometimes I would sit and watch him in the kitchen, carefully studying how he would juggle 3 sizzling frying pans and a hot oven while simultaneously chopping fresh vegetables. He made it seem like a breeze and I was always amazed how every meal turned out perfect each time. Perhaps this is where my love for cooking took it’s first baby steps? He taught us girls how to cook a variety of things, but one of the first items was Chilaquiles.
To date, this tasty concoction remains at the top of my list for all-time favorite breakfast dishes EVER.
For this recipe I’ve teamed up with Charlotte-based, plantain enthusiasts Artisan Tropic.
This family-owned company specializes in Plantain and Cassava (Yuca) Strips that are certified gluten free, vegan, and paleo; using no preservatives and is non-gmo verified. In a nutshell they only use natural ingredients and partner with real people to create a scrumptious product for you to enjoy, yay! You can buy their bags of deliciousness online or at select local retailers (including Whole Foods!). Make sure to check their store locator here. Seriously… I’m addicted.
In a way, Chilaquiles are a genius way to introduce a huge variety of textures and flavors onto one plate.
I’ve never had two Chilaquiles that taste exactly the same, as everyone makes this entree differently and finishes it according to their personal taste preferences. All you really need is the base recipe ingredients, but by adding the optional garnishes, voila… you’ll transform a good plate of Chilaquiles to a great plate of awesomeness.
- 1 bag (4.5 oz) Artisan Tropic Plantain Strips
- ½ cup Salsa (preferably spicy)
- 1 tbsp. Olive Oil for frying
- 2 Eggs + Butter for frying
- ¼ cup Queso Fresco or Feta, crumbled
- Handful of fresh Cilantro Leaves
- 2 tbsp. chopped Chives
- 2 tbsp. chopped Red Onion
- Radish, thinly sliced
- Fresh Jalapeño, sliced
- Fresh Lime Wedges
- Additional Salsa or Hot Sauce
- Greek Yogurt or Sour Cream
- Fresh Avocado, sliced
- Grab two frying pans. Heat oil over medium heat and add plantain strips. Fry for 3-4 minutes until super crispy.
- While plantain strips are frying, add butter to the second skillet over medium-high heat. Crack in a couple of eggs and fry for roughly 4 minutes, or until the eggs are set but the yolks are still runny. (check out my post about how to make a perfectly fried egg)
- Back to the plantains, once they are nice and crispy pour over the salsa and gently toss together. Be careful not to overcoat the chips, because that will result in a soggy mess and that's not fun for anyone. You want them to be coated, but remain crispy.
- Place plantain chilaquiles on a serving plate and top with desired garnishes and fried egg.
- If you’re making this for dinner, substitute the fried egg for some shredded chicken. It will taste like a deconstructed enchilada.
- For vegetarian & vegan options, skip the fried egg and top with black beans, sliced avocado, cilantro, and drizzle with cashew cream.
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